In a large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest using your hands. Knead the meat in the bowl. Gradually blend in the soy sauce, black pepper, garlic powder, and salt until all ingredients are evenly distributed.

Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Repeat using the rest of the wrappers.

Heat the oil in a deep-fryer or heavy skillet to 375 degrees. Fry 3 or 4 lumpias at a time. Fry for about 3 or 4 minutes, turning once. Lumpias are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce.

Cook's Note: I like to use hot mustard, sweet and sour sauce, soy sauce or ketchup for dipping